Slow Cooker Chicken Pot Pie

By beanie

Ingredients

• 1/3 cup all-purpose flour
• 1 3/4 teaspoons poultry seasoning
• 1 3/4 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pounds boneless, skinless chicken thighs and breasts, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 2 large carrots, peeled and cut into half-moons
• 2 celery ribs, sliced
• 2 red-skin potatoes, scrubbed and cut into 1/2-inch pieces
• 8 white mushrooms, thinly sliced
• 1 large onion, chopped
• 1 1/2 cups low-sodium chicken broth
• 2 1/4 cups biscuit mix (such as Bisquick)
• 2/3 cup milk

Details

Servings 8

Preparation

Step 1

1. Combine flour, poultry seasoning, 1 teaspoon of the thyme,
salt and pepper in a large resealable bag; add chicken pieces to bag and toss to coat.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag with a slotted spoon, shaking off excess flour. Set remaining flour mixture aside and add chicken to skillet. Cook for 5 minutes, stirring occasionally, or until browned; place in slow cooker.
3. Add remaining 1 tablespoon oil to skillet and stir in carrots,celery, potatoes, mushrooms and onion; cook, stirring often, for 5 minutes. Stir remaining flour mixture into skillet and cook 1 minute. Add broth to skillet and bring to a boil. Pour skillet contents into slow cooker bowl. Cover and cook on HIGH for 4 hours or LOW for 7 hours.
4. When there is 1 hour cook time remaining, stir together biscuit mix, milk and remaining 3/4 teaspoon thyme. Drop biscuit mix by the tablespoonful over top of chicken mixture. Cover slow cooker bowl with a cotton dish towel and place lid over top. Continue cooking until biscuits are cooked through